Flat rice noodle salad with sticky Vietnamese grilled pork

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olive magazine

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1. Mix together the fish sauce, turmeric, lemongrass, garlic, 20g sugar, sesame oil and 1/2 the coriander. Mix the pork with the marinade and leave for 30 minutes or overnight.
2. Heat the vinegar and remaining sugar in a small saucepan. Boil until thickened for about 5-10 minutes, then cool. Add the chilli, peanuts and remaining coriander.
3. Pour boiling water over the noodles until al dente. Drain, rinse with cold water and drain again. Dry in a tea towel and drizzle with a little extra oil to keep from sticking.
4. Heat a frying pan until very hot. Fry the pork until browned and serve over the noodles with the sticky chilli and peanut sauce, a few coriander leaves and the mint.

610 kcalories, protein 34.3g, carbohydrate 85.2g, fat 17 g, saturated fat 4.4g, fibre 0.4g, salt 1.19 g

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• Cilla

  02 July 2008

  Cilla rated and commented on this recipe

  

  Delicious!

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• greenlada

  07 November 2008

  greenlada commented on this recipe

  Really yummy

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• greenlada

  08 November 2008

  greenlada rated this recipe

  

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• Laura

  19 February 2009

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• my_dunh

  24 April 2009

  my_dunh rated and commented on this recipe

  

  The pork was a little salty for my liking, but the sauce (which is rather delicious) managed to balance it out perfectly

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• Stela

  05 May 2009

  Stela rated and commented on this recipe

  

  I have to say I wasn't that impressed with this dish. Pork was nice but overall for me the dish lacked flavour.

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• dw

  25 June 2009

  dw rated and commented on this recipe

  

  Delicious. I added more sugar into the marinade and kept the seeds in the chillis as I like it hot.

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• Woody

  06 July 2009

  Woody rated and commented on this recipe

  

  This was stunning - me, OH and two housemates absolutely loved it - perfect :o)

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Ingredients

• 2 tbsp fish sauce
• ½ tsp turmeric
• 2 stalks lemon grass , chopped
• 2 garlic cloves , chopped
• 120g caster sugar
• 1 tbsp sesame oil , plus extra for drizzling
• a small bunch coriander , chopped , plus a few leaves to decorate
• 500g pork tenderloin , thinly sliced
• 200ml rice wine vinegar
• 2 red chilli , seeded and chopped
• 3 tbsp roasted salted peanuts , crushed
• 250g flat rice noodles
• a small bunch mint leaves

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Ingredients

• 2 tbsp fish sauce
• ½ tsp turmeric
• 2 stalks lemon grass , chopped
• 2 garlic cloves , chopped
• 120g caster sugar
• 1 tbsp sesame oil , plus extra for drizzling
• a small bunch coriander , chopped , plus a few leaves to decorate
• 500g pork tenderloin , thinly sliced
• 200ml rice wine vinegar
• 2 red chilli , seeded and chopped
• 3 tbsp roasted salted peanuts , crushed
• 250g flat rice noodles
• a small bunch mint leaves

610 kcalories, protein 34.3g, carbohydrate 85.2g, fat 17 g, saturated fat 4.4g, fibre 0.4g, salt 1.19 g

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